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Sweet Potato-crusted Cranberry & Carrot Dessert Quiche

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#Food

Preheat oven to 375 degrees F. Slice sweet potato into thin rounds (~1/8-inch thick) using a mandoline slicer or knife (a mandoline slicer works best here). Layer sweet potato slices in concentric circles, slightly overlapping, in the bottom of a lightly-greased glass pie dish. Cut off the bottom quarter of the remaining slices, and layer them on the sides of the dish, flat-side down (two layers, . . .

Preparation

2Slice sweet potato into thin rounds (~1/8-inch thick) using a mandoline slicer or knife (a mandoline slicer works best here). Layer sweet potato slices in concentric circles, slightly overlapping, in the bottom of a lightly-greased glass pie dish. Cut off the bottom quarter of the remaining slices, and layer them on the sides of the dish, flat-side down (two layers, slightly overlapping). Use larger slices creating the crust. Don't discard leftover slices - save for another delicious sweet potato dish! Spray slices lightly with cooking spray. Bake for 20 minutes.

3Meanwhile, prepare filling. In a large bowl, mix remaining ingredients except for cranberries, until well-combined. One crust is removed from oven, pour in filling. Sprinkle cranberries on top. Bake for 35 to 40 minutes, until filling is set.